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User Manual Built-in Oven
Practical Advice
The oven offers a wide range of alternatives which allow you
to cook any type of food in the best possible way. With time you
will learn to make the best use of this versatile cooking appliance
and the following directions are only a guideline which may be
varied according to your own personal experience.
Preheating
If the oven must be preheated (this is generally the case when
cooking leavened foods ), the Grill with Fan and Rear Element
mode can be used to reach the desired temperature as quickly
as possible in order to save on energy.
Once the food has been placed in the oven, the most appropriate
cooking mode can then be selected.
Cooking on More Than One Rack
If you have to cook food using several racks, use either the
Fan Forced or the Grill with Fan and Rear Element modes,
as these are the only modes that allow you to do so.
When cooking delicate food on more than one rack, use the
Fan Forced mode, which allows you to cook on 3 racks at the
same time: the 1st, 3rd and 5th from the bottom.
When cooking other food on several racks, use the Grill with
Fan and Rear Element mode keeping the following suggestions
in mind:
• The oven is fitted with 5 racks. During fan assisted cooking,
use two of the three central racks; the lowest and highest
racks receive the hot air directly and therefore delicate
foodstuffs could be burnt on these racks.
• As a general rule, use the 2nd and 4th rack from the bottom,
placing the items that require greater heat on the 2nd rack
from the bottom. For example, when cooking meat roasts
together with other food, place the roast on the 2nd rack
from the bottom and the more delicate food on the 4th rack
from the bottom.
• When cooking items that require differing times and
temperatures, set a temperature that is somewhere between
the two temperatures required and place the more delicate
food on the 4th rack from the bottom. Lastly, take the food
requiring less time out of the oven first.
• Use the dripping pan on the lower rack and the wire shelf on
the upper.
Baking Cakes
When baking cakes, always place them in a preheated oven.
Make sure you wait until the oven has been preheated thoroughly.
Do not open the oven door during baking to prevent the cake
from dropping. Some general rules and tips are as follows:
• Pastry is too dry
Increase the temperature by 10°C and reduce the cooking time.
• Pastry dropped
Use less liquid or lower the temperature by 10°C.
• Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the
cooking time.
• Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking
time.
• The Pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use
greaseproof paper.
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature setting
from 180–200°C.
For red meat that should be well done on the outside while
tender and juicy in the inside, it is best to start with a high
temperature setting (200–220°C) for a short time, then turn
the oven down afterwards.
In general, the larger the roast, the lower the temperature
setting. Place the meat on the centre of the grid and place the
dripping pan beneath it to catch the fat. Make sure that the wire
shelf is inserted so that it is in the centre of the oven. If you would
like to increase the amount of heat from below, use the low
rack heights.
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